Region I
LA UNION SCHOOLS DIVISION OFFICE
Gr1-10 DAILY LESSON LOG TEMPLATE
School: BACCUIT NATIONAL HIGH SCHOOL
Teacher: GRACE B. DULDULAO
TOPIC/ SUBJECT MATTER
LEARNING COMPETENCY:
LEARNING RESOURCES:
(printed, nonprinted, and
online sources and from the
LRMDS portal)
STRATEGIES/PROCEDURE:
Monday
Date: February 4, 2019
Aquarius 2:00-4:00
Taurus 2:00-4:00
Lesson 1 Prepare Display Petit
four
Characteristics of classical and
contemporary petit fours
1.1 Prepare, cut and assemble
sponges and bases according to
standard recipe and enterprise
requirements and practices
1.1.1. Describe Characteristics
and classical and contemporary
petit four.
1.1.2. Explain the underlying
principles in preparing petit
fours.
BPP Manual pp. 202-246
Slide Decks
Laptop, TV, Projector, Speaker
Curriculum Guide pp. 10-16
A. ACTIVITY
Unlocking difficulty
Present a word puzzle written on
a cartolina or manila paper then
post on the board. Locate in the
City of San Fernando, La Union 2500
DAILY LESSON LOG in TLE –BREAD AND PASTRY PRODUCTION
Grade Level: 10
Quarter: 4th Quarter
Tuesday Wednesday Thursday
Date: February 7, 2019
Aquarius 3:00-4:00
Taurus 3:00-4:00
Lesson 1 Prepare Display Petit
Four
Types and Kinds of Sponge and
bases.
1.1 Prepare, cut and assemble
sponges and bases according to
standard recipe and enterprise
requirements and practices
1.1.3 Identify the types and kinds
of sponge and bases.
BPP Manual pp. 68-116
Slide Decks
Laptop, TV, Projector, Speaker
Curriculum Guide
A. Activity
Show pictures of petit fours and
let the learners identify its base.
Month: February 2019
Friday
Date: February 8, 2019
Aquarius 2:00-4:00
Taurus 2:00-4:00
Lesson 1 Prepare Display Petit
Four
1.1 Prepare, cut and assemble
sponges and bases according to
standard recipe and enterprise
requirements and practices
BPP Manual pp. 68-116
Slide Decks
Laptop, TV, Projector, Speaker
Curriculum Guide
Activity
Mise’en place
 Word Puzzle one term used in
this lesson.

B. ANALYSIS B. ANALYSIS B.ANALYSIS

1. Actively discuss and explain Present and explain the different
the characteristics and classical types and kinds of sponge and 1.Remind the proper use of tools
and contemporary petit four. bases with the use of slide decks. and equipment.
2. Explain the underlying 2. Explain the rubrics.
principles in preparing petit four.

C.ABTRACTION C. ABTRACTION
Form groups with three The learners will explain how the
members each. Each group will different types and kinds of
present the types of petit four , sponge and bases they will plan to
either by pictures, videos or make.
actual samples. Tell something
about each in front of the class.
Focus on the product and the
manner it is displayed.
D. APPLICATION D. APPLICATION Performance Proper
The learners will select one Learners will design and decorate
recipe of petit four Sec and their petit four through
discuss how it is done and how it illustration.
will be presented.
ASSESSMENT Formative Test Question and Answer Method See Rubrics on BPP LM p. 79

Other activities: (RRE) Watch videos on different Watch Youtube channel for more Practice measuring and applying
preparation of petit four sec. petit four recipe. your skills at home.

Prepare by: Checked: Noted:

GRACE B. DULDULAO BREECHLYN C. RUNAS NELSON A. MARTINEZ

(Teacher) Head Teacher III SS PRINCIPAL III
*DLL should be accompanied by
a Journal.